brigtsen's - still around and still good?
what dishes do you guys get there if so???
Depends on what's on the menu. The softshell with pecan meuniere is one of the best in town. The dark roux etouffe over black pepper biscuits, shrimp remoulade w/guac/corn salsa is refreshing, quail....just about everything is good although, I don't care for the bisque. It is like a cup of thickened cream.... you can just about stand your sppon upright. Got a cup for the table to try, passed it around and still had over 1/2 left.
We have not been in quite awhile. The menu seems to rotate rather than change. Same old, same old. We did it to death, going every week for about 6 weeks.
The cherry sauce is incredibly simple to make (get the tart cherries at WF). It pairs nicely with roast pork. Additionally, it freezes well.
My daughter just went with her grandad (sort of a fussy No. Cal diner!) tonight and they had a great meal from all reports. Both had the house salad with spiced pecans, she had the rabbit tenderloins with Andouille Parmesan Grits Cake, and he had the roast duck. (She said it came with dirty rice?)
They shared a sweet potato bread pudding that was (apparently) to die for. Lovely hostessing from Mme. Brightsen as well!
I cannot wait to get back to NOLA -- 11/23 and I am there!
Yes, and yes. I cannot imagine a trip to NO without at least one visit to Brigtsen's. One of my favorite restaurants anywhere.
723 Dante St, New Orleans, LA 70118